Devil’s Food Bundt Cake with Chocolate Espresso Ganache

by heidi on January 24, 2013

Devil's Food Cake with Espresso Ganache || FoodieCrush

We all know January is a month of renewal. But in my world it’s also a month of birthdays. Including my own.

One of my treasured birthday traditions comes from my sweet friend Laura, who for every birthday would give me a card with my “If you were born on this day…” horoscope cut out from the newspaper or printed out from online. I’ve never been an avid follower of horoscopes, life signs and the like, but I do get a kick of foretelling what might be in my future for the coming year. As the years have progressed, I’ve actually discovered some real similarities in my astrological sign, my life and personality. It’s somewhat thrilling and eerie at the same time.

Devil's Food Cake with Espresso Ganache || FoodieCrush

Oddly enough, four friends who are some of my closest comrades at this time of my life—Kim, Susie, Sherrie and Angie—are also January babies, each of them sharing a birthday within one week of mine. Somehow our Capricorn earth sign/Aquarius air sign are oddly compatible. I read it is a union of opposites, resulting in prolific relationships. Well, that part must be true, because I sure do like these ladies…

Me? I’m a Capricornian, born on the Capricorn/Aquarius cusp between January 16 and January 22, and scarily close to the personality description those star-followers have deemed me to be, both the good and the bad.

Devil's Food Cake with Espresso Ganache || FoodieCrush

I’m stubborn but creative with lots of ideas and fantasies of what could be. Traditional but offbeat. Security craving but independent. And I have a tendency to see both sides of things, which can be good and bad, thanks to the Aquarian pulling me one way and the Capricorn pulling me in another. Just don’t make me order first at a restaurant because inevitably I change my mind.

But as Paula Abdul is quick to say, “You own that, girl.” And I do, as I try to relish in the good and improve on what I can.

Devil's Food Cake with Espresso Ganache || FoodieCrush

In the past two weeks I’ve baked this cake twice already. Once for Angie’s birthday dinner and again for my own. Sherrie’s birthday is this week so she might just be finding one in her kitchen too. It’s that good. Too good not to share. I better get baking for my Kim & Susie, wouldn’t want anyone to be left out of all of this goodness.

Devil's Food Cake with Espresso Ganache || FoodieCrush

The original devil’s food cake recipe is from my go-to Cook’s Illustrated The New Best Recipe and is usually baked in the traditional style, 3-tier cake. My tiered cakes usually end in a fail, and the first time I made this cake wasn’t for a test, it was for a real life dinner so I went the tried and true route of using my trusty bundt pan.

Devil's Food Cake with Espresso Ganache || FoodieCrush

Do you know how to tell if the cake is going to turn out delicious? When the batter tastes too good to quit sampling. But I had to put my foot down at some point or we were going to end up with a pint sized bundt.

Devil's Food Cake with Espresso Ganache || FoodieCrush

The crumb on this cake is one of the best I’ve ever tasted, amazingly light and airy, thanks to the combination of cake flour and regular flour and the recipe didn’t call for much in relation to the size of the cake. It’s pure chocolate decadence, if you’re into that sort of thing. Of which, I am.

Devil's Food Cake with Espresso Ganache || FoodieCrush

I toyed around with making a buttercream frosting but that would mean making the swirls look all pretty and nice and it would hide the trademark ridges of a bundt. So I decided to go with a simple (yes, that is one of my mantras) ganache. Since I had leftover coffee in the coffee maker (when will I ever figure out that I don’t drink 6 cups in the morning?) I figured a little bitterness to all that sweet chocolate would be an amazing combo. To give it a little more oomph I added in some instant espresso.

Oh my. Oh my. It was like the stars aligned. And I was more than happy to be part of this cake’s rising moon.

Devil's Food Cake with Espresso Ganache || FoodieCrush
Okay, you tell me: Is this coincidence? I’m writing this post and I casually clicked on my daily horoscope for today. I may become a believer afterall. Here is what it says:

Daily Horoscope, Wednesday, January 23, 2013 
“Today you may discover that you have a previously untapped talent for the occult sciences, Aquarius. This might involve astrology, numerology, alchemy, or using oracles. (WHOA, I AM AT THIS MOMENT WRITING A POST ABOUT HOROSCOPES, NEVER HAVE THOUGHT TO BEFORE.) A class or workshop could be involved. (I AM ATTENDING ALTITUDE DESIGN SUMMIT TODAY THROUGH FRIDAY.) You tend to be intuitive by nature, and studying these fields may offer an opportunity to train that ability to a higher level of accuracy. Find an expert in one of those areas.” (I WILL, I WILL, I PROMISE!)

Devil’s Food Bundt Cake with Chocolate Espresso Ganache

Devil’s Food Bundt Cake with Chocolate Espresso Ganache

Ingredients

4 ounces unsweetened chocolate, chopped
¼ cup Dutch-processed cocoa
1 ¼ cups boiling water
¾ cup all-purpose flour
¾ cup cake flour
1 teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter, 2 sticks, softened to room temperature
1 ½ cups light brown sugar
3 eggs, at room temperature
½ cup greek yogurt
1 ½ teaspoons vanilla extract
for espresso chocolate ganache
4 tablespoons butter
8 ounces semi-sweet chocolate
¼ cup brewed coffee, at room temperature
2 teaspoons instant espresso
⅓ cup powdered sugar
1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Grease a non-stick bundt pan with butter then coat with a light dusting of flour, getting into all of the crevices. Shake out excess flour and set aside.
  2. Place unsweetened chocolate squares in a large ziploc bag, seal bag then firmly but gently pound chocolate into chunks with the flat edge of a meat tenderizer. Remove from bag and place in a small bowl with the dutch-processed cocoa and pour boiling water over chocolate. Mix well to combine and set aside. In a large bowl or on a piece of parchment paper, sift the flours, baking soda and salt and set aside.
  3. In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute. Add brown sugar and cream for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl. At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition. Scrape sides of bowl again then add sour cream and vanilla and beat for another 30 seconds or until incorporated. With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine. Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated.
  4. Pour the batter into the bundt pan, evening out the top of the batter. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean. Remove from oven, rest in pan for 10 minutes then invert onto a cooling rack and cool completely.
  5. While cake is cooling, make the ganache. In a double boiler or a small pan filled with 1-inch of water topped with a glass or metal bowl, melt butter and chocolate together, stirring every minute or so until melted. Remove from heat or from bottom boiler and stir in brewed coffee, instant espresso and vanilla. Sift the powdered sugar into the bowl to avoid lumps and whisk well. If you prefer a stiffer ganache, add more powdered sugar 1 tablespoon at a time. Let cool to room temperature. If ganache becomes too stiff to drizzle on cake, add a bit of hot water or hot coffee to thin.
  6. Once cake is cooled, place on a cake platter and drizzle with ganache. Serve and enjoy.
  7. Cake will keep at room temperature for 2-3 days.
http://www.foodiecrush.com/2013/01/devils-food-bundt-cake-chocolate-espresso-ganache/

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44 comments |

Posted in: baking and breads,desserts and sweets,recipes

{ 40 comments… read them below or add one }

Averie @ Averie Cooks January 24, 2013 at 1:29 am

Just pinned this baby a few times for you. STUNNING! I love Devil’s Food Cake, and I love ganache. I make a super simple choc cake + choc ganache that serves me well. I think yours would serve me better :)

Have fun at the Alt Summit!

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marla January 24, 2013 at 3:15 am

LOVE that this cake looks really tasty and it would give me a chocolate + caffeine BUZZ :)

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Aimee @ ShugarySweets January 24, 2013 at 5:20 am

I’d love to dive into that bowl too! this cake looks gorgeous, and as always your photos are stunning!

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Lauren at Keep It Sweet January 24, 2013 at 6:17 am

What a great month of celebrations for you! My family is full of February and March birthdays… wondering who I can use as an excuse to bake this beautiful cake:-)

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Abby @ The Frosted Vegan January 24, 2013 at 6:28 am

Trademark of a good cake,when you are totally ok with baking it multiple times and eating the batter, this looks like a winner!

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Katrina @ Warm Vanilla Sugar January 24, 2013 at 6:58 am

Love, love, love that ganache! This looks fabulous.

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Mackenzie {SusieFreakingHomemaker} January 24, 2013 at 6:59 am

Happy birthday my dear! Birthday month is June in our house – my mom, sisters, husband, nieces, etc.

This chocolate cake looks just to die for. and your munchkin is pretty stinkin cute with chocolate on her face! :)

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Bev @ Bev Cooks January 24, 2013 at 7:46 am

I am seriously in love with that cake. And your Smudge is too cute!

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yummydesign January 24, 2013 at 7:51 am

Sooo yummy :)

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Stephanie @ Girl Versus Dough January 24, 2013 at 8:22 am

Pretty sure the stars have aligned and they’re telling me to make and devour this deLUSHious looking cake immediately. MMM!

Also, happy happy birthday!

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natalie @ wee eats January 24, 2013 at 8:29 am

This looks crazy good. I am jealous of the little one who got all the samples! I’m glad you were able to stop her in time to have enough batter left over for the actual cake!

And a happy birthday to you! Funny how when you cook, and your birthday comes, it’s almost inevitable that you will end up baking your own birthday cake! :) My birthday is in March, just in case you feel like baking another ;)

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Kathy - Panini Happy January 24, 2013 at 8:31 am

Happy birthday to you!! I suspect that fabulous cakes like these might also be a positive factor in your friendships with the other January ladies, lol. I’d love to run a finger through that ganache!

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Anna @ Crunchy Creamy Sweet January 24, 2013 at 8:55 am

Gorgeous! Love chocolate bundt cakes! They do make for perfect birthday cakes.

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Katrina @ In Katrina's Kitchen January 24, 2013 at 8:55 am

Happy bday!!! Yay! And that little face looking through the beater- priceless!

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Gina January 24, 2013 at 9:01 am

Well- Happy Birthdays all around!!! This cake looks amazing. I was just telling my family that I can’t believe I don’t have a bundt pan. I really need to get one.

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Alice @ Hip Foodie Mom January 24, 2013 at 10:04 am

Heidi, love seeing your kids! :) they are so cute!!! and this bundt is beautiful darling!!!! Love it! I am obsessed with bundt cakes and have joined #bundtamonth. . anyway, I own like 5 or 6 bundt pans. . I think they are so beautiful.

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Stefanie @ Sarcastic Cooking January 24, 2013 at 10:10 am

This ganache topping is to die for, so rich and beautiful! You like astrology, eh? You should check out Astrology Zone. Joy and Tracy got me hooked! They give you a full monthly forecast and you will be shocked to see how many things are dead on accurate! Plus there is an app too, so you can waste time right form your phone.

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Jessica@AKitchenAddiction January 24, 2013 at 10:35 am

Love the sound of the chocolate espresso ganache!

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Annalise January 24, 2013 at 1:03 pm

I love how moist and tender this cake looks. It looks beyond incredible! I’m really not into the astrology stuff, but that one was definitely written just for you. Hope you had a great birthday (I’m feeling bad for missing it) and I hope you have a great time at Alt! Take good notes, I wanna hear all about it.

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Kristen January 24, 2013 at 1:23 pm

Oh my heavens. I am speechless about this cake!! Whoa.
Have a great time this week… miss me :) And take loads of notes, please. I’ll be wallowing in my coffee about my hormonal decision to sell my ticket ;)

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Jenna January 24, 2013 at 1:37 pm

So beautiful. Cant wait to make this

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kelley January 24, 2013 at 1:57 pm

Who doesn’t love a good bundt cake? Hope you have a fab time at Alt this week!!

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bridget {bake at 350} January 24, 2013 at 2:01 pm

Absolutely gorgeous!

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Serena (serenabakessimplyfromscratch) January 24, 2013 at 3:12 pm

This cake looks gorgeous and the ganache has a wonderful looking consistency! Delicious!

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Laura (Tutti Dolci) January 24, 2013 at 11:46 pm

Love that ganache, how scrumptious!

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Betty Ann @Mango_Queen January 25, 2013 at 10:23 am

It’s so hard to tear myself away from this post and these incredible photos! I love this recipe. Must bookmark this to bake soon. How can anyone resist this? Thanks for sharing this Devil’s Food Bundt Cake with Choco Ganache recipe !

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Jaci January 25, 2013 at 10:56 am

The star of our Super Bowl featuring Desserts has been found!!!!

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Jen @ Savory Simple January 25, 2013 at 2:46 pm

oh my goodness gracious cake. Yes.

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Audra@The-Baker-Chick January 25, 2013 at 8:13 pm

This is such a beautiful cake! I just got a bundt pan recently and have barely used it- this seems like the perfect thing for my next attempt!

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Kathryn January 26, 2013 at 9:27 am

If I say that it’s my birthday in January (which it’s not), will you bake this for me?

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Krista January 27, 2013 at 11:44 am

Simply amazing! Next time I see you you’ll have to read my palm or something.

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Loretta | A Finn In The Kitchen January 27, 2013 at 11:48 am

Incredible! I still need to ind myself a bunt pan. I’ve been crossing my fingers whenever I go to thrift stores, hoping I’ll get lucky. This is totally my kind of cake.

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Pilar. Cook and Spoon January 27, 2013 at 12:23 pm

I can see myself in your description because I’m another Capricorn/Aquarius. I do the same things as you do and I thought I was the only one. Well, to celebrate my gone birthday I think I will bake myself this delicious cake.

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Cookin' Canuck January 28, 2013 at 8:52 am

Oh, what are you doing to me?! That cake looks positively fabulous, and I adore the picture of smudge peeking through the beater. I’m a fellow Capricorn, and that description felt awfully familiar.

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shelly (cookies and cups) January 28, 2013 at 9:06 am

Oh this cake. I could dive into that batter.

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Bernadette @ Now Stir It Up January 29, 2013 at 1:49 pm

I have been looking for the PERFECT chocolate cake for my nana’s birthday. This looks perfect.

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Noble Pig - Cathy January 29, 2013 at 3:44 pm

This is one heck of a cake….and happy…happy belated Birthday.

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LJ February 4, 2013 at 4:17 pm

OMGosh!!! That’s my “Famous Expensive Coffee House” Mocha on a plate. And your pics are amazing. My daughter said, “That pic makes me wanna swoop my finger into that chocolate and lick it clean!” My reply… “Definitely!” Thank for sharing. I’m pinning!

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heidi February 4, 2013 at 7:57 pm

Your daughter can spot a winner. It really is amazingly lickalicious. Thanks for sharing and pinning.

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Renee May 20, 2014 at 6:07 am

The ingredient list says Greek yogurt but the method mentions sour cream. Which did you use?
Thanks

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